The Muffuletta Stromboli

 

Was it Cajun-Italian fusion confusion? No, more like an off the wall notion that worked, utilizing bread dough and a variety of savory items already in the fridge. Our muffuletta-filled stromboli offered a delicious combination of flavors that played off the contrast between a tangy, salty olive salad and the mellow richness of cheese; all that layered with a smokey, cured meat and snuggled in a roll of fresh bread. The results were even better than anticipated.

Earlier this week I made a full recipe of French bread instead of the usual half-batch. What was I thinking? all that bread for two people! After the dough’s first rise I formed two baguettes for immediate use and put the rest of the dough, almost half a batch, into a covered plastic tub. I popped that container into the refrigerator … and promptly forgot about it.

Three days later I pulled the dough out and wondered,” now what?”. We didn’t need any more bread in the galley, but it seemed a shame to waste it. While the dough came to room temperature, I scanned the contents of the refrigerator. How did so many partially filled jars and bottles accumulate in just five months? And how many could I use up this week, before clearing the fridge for winter?

I grabbed that tub of bubbly bread dough, jars of black olives, green olives, capers, garlic, pepperocini, and roasted red peppers, plus some red onions, sliced meat, assorted cheeses - hmmmmmm. Muffuletta sandwiches came to mind, and so did Italian Stromboli. All right! a combination of chopped savory filling rolled up inside a bread wrapping might work. It would be a muffuletta sandwich baked Stromboli style. Fast forward to the taste test - it was a hugely popular success, with us and our neighbor Trish who was a willing volunteer.


How did it all come together? 

1. The first step was to mix up an olive salad using only the ingredients on hand. I didn’t need any more half-full jars to add to the existing collection, and anyway it was too stormy outside to walk to the store. It would have been nice to have some fresh Italian parsley, carrots and celery to add to the mix, but it tasted just fine without them.

2. Next I patted and rolled out the dough into a rectangle, it’s long side a few inches shorter than my baguette pan.


3. Using a slotted spoon and about half of the olive salad, I spread a thin layer over most of the dough leaving an empty one-inch border all around.

4. Then paper-thin slices of Bauernschinken, a German prosciutto-like cured meat with smokey edges, topped the olive salad. Two rows of cheese, thin slices of mozzarella and provolone, reached across from side to side, looking like pair of fat, yellow suspenders.

5. I had stretched the dough a little too thin, so rolling was a challenge. It took two hands and some coaching from the Capt. to form a firm cylinder, rolled from long side to long side. (Next time I’ll make several smaller rolls) The naked borders were pinched together to seal the roll at each end and along the long seam; my attempt to minimize the leakage of filling and oils.

6. The filled dough rested, covered, in an oiled baguette pan for about an hour, plumping up nicely. Sliced on top like any other baguette and brushed with beaten egg white, it was ready to bake in a preheated 400 F oven for 35-40 minutes.

Notes to self: 

  1. Roll the dough out a bit thicker and create a vent or two to avoid blowouts. 

  2. Make the rolling process easier by creating several individual-sized sandwiches.

  3. Don't ignore the dough for three days. 

Olive Salad Recipe

1 cup pimento stuffed green olives, roughly chopped

1 cup black olives, kalamata or Nicoise or a mix, pitted and roughly chopped

2 Tbs capers, chunked

1/2 cup roasted red peppers, roughly chopped

1/2 cup red onion, scallions or a mix, roughly chopped

6 pepperocini, stemmed, seeded, drained and roughly chopped

1 Tbs garlic, minced

1/2 Tbs dried oregano or basil or a blend of both

a sprinkle of celery seed

a pinch of red pepper flakes

a handful of fresh Italian parsley, chopped, if you have some (I didn’t)

1/4 cup olive oil

1/4 cup canola oil

freshly ground black pepper, to taste

Add all ingredients to a large bowl and mix well. Refrigerate for several hours to blend the flavors. Resist the temptation to nibble, if you can.


What did I do with the rest of the olive salad? 

It could have been a terrific addition to pasta or even topped a pizza, but instead we made mufuletta sandwiches. 

Photo: Guess who ate the open-faced appetizer sandwich...

Photo: ... and guess who went for the fully-loaded, heated muffuletta.

Last minute thoughts:

  1. Slices are best eaten warm, but they were still tasty when covered and heated briefly in the microwave.

  2. This was easy using my bread dough, but it would work using a tube of packaged dough - in case of an appetite emergency, you understand. 

Foolproof French Bread

Bread, homemade and still warm from the oven, mmmmmm mmmmmmm, it’s pure delight. Fresh bread is near the top of my list of comfort foods. Just the thought of a buttered slice triggers hunger pangs, as I recall the taste, the contrast of the crisp, crunchy crust with the light, airy center.  Oh megayum! Sourdough boules, No-Knead Dutch oven wonders, French baguettes, Italian rustic loaves, Walnut levain… the list goes on and I love them all. So it’s no surprise that the moment we arrived at the boat on Friday I whipped up a batch of bread for our my (almost) immediate consumption. I explained to the Capt. that the scent of baking bread was my contribution to freshening up the interior. He just shook his head and opened some portholes and hatches. I'm sure he wanted to share the tantalizing aroma with the rest of the dock.

The recipe, French Bread My Way, is from a treasured paperback copy of Entertaining Recipes for Cabins, Condos and Cottages by Pamela L. Thomas, and has become my favorite go-to solution for quick, reliable results. The dough is forgiving, easy to work with, and welcomes a variety of flavor additions such as herbs, garlic, olives, shredded cheese, etc. Flavor away if you like, but I think it’s terrific without any extras. Well, that's no extra flavorings but I do enjoy my slice with a slather of butter and a sprinkle of chunky sea salt on top.

And why am I posting this recipe now, after all these years? Well, Mom phoned and asked for the recipe and I thought others might like it too. The 1990-98 Thomas cookbook is out of print, but I might buy a second copy from one of the online resellers. Again, why? just because it’s full of interesting commentary and good recipes, many from older Jr. League cookbooks across the country. I would enjoy a copy in my home kitchen as well as in the boat galley.

Based on French Bread My Way, 

from Entertaining Recipes for Cabins, Condos and Cottages, by Pam L. Thomas

2 Tbs  yeast                           2 1/2 cups warm water (100 F)

1 Tbs  salt                             6 cups AP unbleached flour

2 Tbs  sugar                           1 egg white, beaten

1. Place the yeast, salt and sugar in a large mixing bowl and blend. Slowly add the warm water, stirring, until the yeast, salt and sugar are dissolved.  

2. Add 1 cup of flour at a time, mixing well with a wooden spoon after each addition. [I use a whisk for the first 3 cups of flour] 

3. Turn the dough onto a countertop or breadboard dusted with flour and knead well for 5 to 10 minutes, or until the texture smooths out. 

4. Place the dough back in the mixing bowl and cover with a tea towel dampened in hot water. Let it rise until doubled in size [1 to 2 hours depending on kitchen temperature]. 

5. Punch the dough down gently and give it another knead or two.

6. Cut the dough into 4 pieces and shape into long, thin loaves. [roll on the counter, then hold the loaf in the air with one hand and squeeze it with the other hand, lengthening it. You want it about an inch shorter than your pans. Twist it a few times for a rope effect. 

7. Place in a baguette mold [or use bread pans] sprayed with PAM or greased with shortening. 

8. Do the same with the remaining three loaves. 

9. Cover with a dampened tea towel and let rise again in the pans until they are the size you want them to be, usually less than an hour.

10. Now slash tops diagonally with a sharp knife or razor blade and brush with the beaten egg white. 

12. Place pans in a preheated 400 degree oven with a small pan of water beneath the bread pans. Bake for 30 to 40 minutes, until well-browned [and the interior temperature is 190-200 F]. 

13. Remove from oven and remove from pans, allowing to cool on a baking rack before slicing... if you can wait.

If you aren’t going to eat all of them right away, wrap in foil and place in the freezer. When ready to reheat, unwrap and place in a 350 oven for 10 minutes. This makes 4 good-sized baguettes.

A rough baking schedule might look like this: 

15 min       Ready supplies

30 min       Mix and knead

1 -2 hrs      1^st rise

45 min       Shape, 2^nd rise and preheat oven

30 min+     Bake at 400 conv. Switch pan positions midway.

Additiional notes to consider:

1. The original recipe calls for a lot of yeast, but it works. You get fresh bread with a good flavor in four hours or less.

2. The bread is best eaten within a day or two, or frozen for later use. It dries out as the days pass.

3. Even dried out it makes terrific panzanella salad, or croutons for salad or soup, or toasted bread crumbs to top mac ‘n cheese or roasted vegetables.

4. This dough has made some tasty breadsticks and sausage rolls too.

5. Too much bread? make a half recipe for 2 large or 3 skinny loaves.


10/30/10 note: OR  divide the dough after the first rise and hold in the fridge for a few days. See the next post for one idea.